Tag: croissants

Yoghurt croissants without butter – Italian cuisine reinvented by Gordon Ramsay

Yoghurt croissants without butter

How many times would you like to wake up in the morning with a nice croissant? But a light one, which doesn’t weigh you down, but at the same time fragrant, perfumed and very soft. Here we are, we are here specifically to satisfy your morning cravings with the recipe of yogurt croissants without butter!

In fact, instead of butter just put a little seed or peanut oil, perfect for preparing many sweet cakes, muffin and other small desserts. This is precisely the secret that makes them so soft and light, which keeps them moist at the right point without weighing them down.

They are perfect for breakfast but also for a snack, and then you can fill them with whatever you want: custard, Nutella, fruit jam… All! They contain little yeast, only 15 gramsobviously the fresh one (which we highly suggest).

This is what slows down the leavening, which, as you will see, must be three hours: but it is also this small detail that makes them lighter and so more digestible! In addition to this, you need very few ingredients: flour, sugar, eggs, milk, oil and vanillin.

You can also make an empty version, so without filling it with creams, but playing with it taste of pasta: this means that if you want you can add to the mixture cinnamonfor example, to have an even more particular and flavored taste!

Roll croissants – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Roll croissants - Recipe by Misya

First, take out the butter for the creases and let it soften a little.
In the meantime, put flour, sugar, butter and brewer’s yeast in the mixer bowl and start kneading, then add water and salt.

Place the butter from the folds on a large sheet of baking paper, fold the paper over it and roll it out with a rolling pin until you obtain a rectangle, then place it back in the refrigerator.

Meanwhile, continue kneading until you obtain a homogeneous dough, wrap it in cling film giving it a rectangular shape and leave to rest in the fridge for at least 2 hours (even better overnight).

Roll out the dough on a lightly floured work surface until you obtain a rectangle 7-8 mm thick, with the short side about as wide as the sheet of butter and the long side about twice as wide.
Place the sheet of butter in the center of the dough and fold the upper and lower edges over it until they join together.

Turn the dough so that the cut is vertical and roll it out with a rolling pin to make it stretch until you obtain a sheet of 6-7 mm thick.
Fold the bottom third to cover the third in the middle, then cover both with the top flap.
Wrap with cling film and place in the fridge for 1 hour, then repeat: roll out vertically until you obtain a 6-7 mm sheet and fold the lower and upper edges over the middle third again.

Wrap it in the same film and put it back in the fridge for another hour, then take the dough and lightly flour it.

Roll out the dough until you obtain a sheet of approximately 26×40 cm, then roll it up on itself starting from the short side, wrap in cling film and place in the fridge for 1 hour.

Take the roll and cut it into slices about 2 cm thick.

Place on a baking tray lined with baking paper, possibly inside small 8cm pastry cutters or molds (so that they grow very high and not too wide).
Cover with another sheet of baking paper, place a baking tray on top and leave to rise in the switched off oven for at least 2 hours or until doubled in size.

Take the croissants out of the oven and preheat it to 200°C in fan mode.
Beat the egg yolk with the cream and brush them, then put the baking paper and baking tray back on top and cook for 8 minutes, then lower the temperature to 180°C and cook for another 12-13 minutes.
Finally, remove the baking tray and baking paper and cook for another 5 minutes or until golden brown.
Leave to cool on a wire rack before removing the pastry cutters.

Once completely cold, fill with Nutella using a piping bag with a long, thin nozzle.

Melt the chocolate pieces in the microwave or in a bain-marie and decorate one side of each croissant, then sprinkling with pistachios.

The croissant rolls are ready, all you have to do is let the chocolate dry before enjoying them.

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